Sweet Potato, Chicken Sausage, Apple Zucchini Hash

Welcome back!  

I LOVE breakfast anytime of the day.  But I really love having breakfast for dinner.  However, when I do breakfast for dinner (aka brinner in our house), I like to find recipes that are heartier than just eggs and breakfast meat with a carb.  I found this recipe a month or so ago and love all the ingredients in it (except at the time the chicken sausage).  But, I thought it had been a while since I had chicken sausage, so why not give it a try.  WOW, they sure have come a long way with chicken sausage.  Now, I have made it a couple times and will likely make it next week again!  So tasty, filling, and the BEST PART IS it is 21 DAY FIX APPROVED!!!

Sweet Potato, Chicken Sausage, Apple Zucchini Hash

Ingredients:

- 2 Large Eggs

- Chicken sausage - cooked (1 container was 2 cooked links from Al Fresco Pepper & Onion Chicken Sausage)

- Zucchini, chopped

- Red Bell Pepper, chopped

- Red Onion/Scallions, chopped

- Sweet Potato, cubed and cooked

- 1 Apple, chopped

- 1 tsp. coconut oil
- Seasonings of your choice (I used sea salt & black pepper, but use whatever you like - garlic, etc.)
- A small handful of raisins or dried cranberries (if desired, but not necessary)

Directions:

- Using your 21 Day Fix containers, measure out 1 green of red onion, zucchini and bell pepper, 1 yellow of sweet potato, 1 purple of green apple and 1 red of chicken sausage. If you aren't using the containers, you can measure about 1 1/4 cup of the veggies, 1/3 cup sweet potato, 1/2 cup green apple, 4 oz of chicken sausage. These are NOT the same measurements as the Fix containers, but they are the best guess I can give to how much you can use. I highly recommend using the Fix containers if possible though because then you don't have to guess out your portions! Add the apples and veggies (except the zucchini) to a pan with coconut oil and cook on medium until almost fully cooked, 5-10 minutes. 

-  Once your veggies are pretty much cooked until soft, add the sausage and sweet potatoes to the veggies and cook for another 3-5 minutes.  If you choose to add the raisins or cranberries, add them in during the last minute of cooking.

-  Once your hash is all cooked together, remove from the pan.  Use the same pan to crack your 2 eggs in and make them however you like.  I like mine as close to over easy/medium as possible.  I will say this, the first time I made the eggs a little less runny than the second time.  I found the runnier the yolk was the better.  But, make them however you like!

ENJOY!!!

Thanks for visiting!  Hope you enjoy this as much as I did!

~Sarah Strubhar
Independent Team Beachbody Emerald Coach

Roasted Broccoli

I used to be one of many people that the only vegetables I ate were green beans, corn, peas, and occasionally carrots & lima beans.  But over the past few months, I have started trying some new ways of preparing veggies.  I have found our new favorite way for broccoli (before I used to steer away from broccoli because steaming it just gets old after a while).  It is so tasty and yummy that honestly I will say that no matter how hot it is this summer the oven will be turned on for this.

Hope you enjoy it as well!

Oven Roasted Broccoli

Ingredients:
Broccoli Crowns, cut from stalk (I usually use about 2lbs., but use as much or little as you want)
Drizzle of Extra Virgin Olive Oil OR Coconut Oil

Sea Salt
Black Pepper
Chili Powder
Paprika
Garlic Powder (optional)
Shredded Fresh Parmesan Cheese

Directions:
-  Pre-heat your oven to 400 degrees.
-  Cut the broccoli flowers from the stalks and spread in a single layer on a rimmed baking sheet.
-  Drizzle the oil of your choice over.
-  Sprinkle as much or as little as you want of the salt, pepper, chili powder, paprika and garlic powder.
-  Then gently stir the broccoli around to make sure everything is coated.
-  Place in the pre-heated oven and bake for about 20-30 minutes, until the broccoli is soft,
-  Once the broccoli is cooked, remove from the oven and sprinkle the parmesan cheese over.  Stir the broccoli and allow the cheese to melt.

ENJOY!!!!!

Thanks for visiting.  Hope you enjoy this!  For more recipes check out the Recipes tab for some yumminess!

~Sarah Strubhar
Independent Team Beachbody Emerald Coach

Slow Cooker Buffalo Chicken

As you might or might not remember, my husband and I enjoy many things that are buffalo chicken.  When I found this recipe on a fellow coach's blog, I knew I HAD to try it.  So, it was on the menu for last night.  There were so many good things about this recipe, it is a winner and will be on the recipe rotation list often.

Some of the great things:
1.  It is ONLY 4 ingredients.
2.  It takes no time at all to prepare.
3.  It makes enough to have for leftovers or freeze for the future.
4.  It is SUPER tasty
5.  Easy to do as a 21 Day Fix meal!

Slow Cooker Buffalo Chicken


Ingredients:
3lbs. Boneless, Skinless Chicken Breasts (fresh or frozen)
1 Bottle Hot Sauce (I used Frank's Original Hot Sauce)**
1 packet Hidden Valley Ranch Seasoning Packet
1/3 block 1/3 Fat Cream Cheese

Directions:
-  Combine the chicken, hot sauce and seasoning packet in the slow cooker.
-  Cook the chicken for 4-6 hours (or 7-8 if frozen).  Once the chicken is cooked, use 2 forks to shred the chicken.
-  Mix in the 1/3 block of cream cheese and allow the cream cheese to melt and blend the flavors together.

**If you don't like things overly spicy, you might want to use only a half bottle of hot sauce.

I served this as sandwiches for my husband on a whole grain roll.  I myself mixed it with some leftover roasted spaghetti squash and it was DELICIOUS!  Then I had some chicken left in my red container and decided since I had a yellow container remaining for the day, I placed a romaine lettuce leaf on top of a whole grain tortilla and then spread the chicken over it and ate it as a wrap.  Served along side a salad for a complete meal!

Thanks for checking out my blog.  For more clean eating recipes be sure to check the Recipes Tab!

Come back and visit soon!

~Sarah Strubhar
Independent Team Beachbody Emerald Coach